2 Cornish game hens (about 22 oz. each), thawed
1/2 tsp. salt
1/2 tsp. garlic salt
1/8 tsp. pepper
3 tbsp. butter
1 med. size onion, chopped
1/2 lb. fresh mushrooms, sliced
1/2 c. dry white wine or chicken broth
2 med. sized tomatoes, peeled, seeded, diced
1/3 c. sour cream or unflavored yogurt
1 tbsp. flour

Cut hens in halves, lengthwise. Sprinkle lightly with salt, garlic salt and pepper. Arrange in cook, bake and serve lasagna dish. Bake, uncovered at 400 degrees for 40 minutes.

Meanwhile, melt butter in a frying pan. Add onion and mushrooms; cook, stirring for about 5 minutes. Remove from heat and stir in wine and tomatoes; pour over hens after they have roasted 40 minutes. Reduce oven temperature to 350 degrees and continue roasting, uncovered for 15 minutes or until tender. Remove from oven and blend sour cream or yogurt with pan juices and cook to thicken with flour. Serve with hens.